I have always wanted to make pavlova, but didn't like that most recipes made huge pavlovas or many mini ones. Then I thought, why can't I just use 1 egg white and make a pavlova out of it? I took that route. The pavlova came out crisp on the outside and soft and pillow-ey on the inside. I paired the pavlova with lemon curd to cut the sweetness. Great Combo I must say! Topping it with blueberries was a winner.
Note: (1) Please excuse the awkward measurements of ingredients. (2) I used the left over yolk and half an egg for french toast!
adapted from Donna Hay
1 egg white
3 TBSP caster sugar
1/2 TBSP corn starch, sifted
1/2 tsp white vinegar
- Preheat oven to 300°F.
- Whip egg white to stiff peaks. Gradually add in sugar until shiny and glossy.
- Mix in corn starch and vinegar until combined. Put mixture on parchment paper and make a slight indentation in the middle.
- Reduce heat to 250°F and bake for 45 minutes to 1 hour. When you touch the pavlova, it should be firm to the the touch. Turn off heat and let it cool in the oven.
Note: To measure out half an egg, whisk the egg in a bowl so that the yolk and whites are combined. Option #1: You can either eyeball it with a spoon. Half an egg for me was approximately 2.5 - 3 TBSP. Option #2: If you have the time, take a scale and measure the egg. Split the egg into 2 equal portions.
half an egg
2 TBSP sugar
juice of 1 small lemon, strained to rid of pulp/seeds
1 tsp of butter
- Whisk egg, sugar, and lemon juice in a heatproof bowl set above simmering water in a pot (or a double-boiler). Stir occasionally so the mixture doesn't curdle. Stop when it has thicken, approximately 8 to 10 minutes.
- Add butter and stir. Strain the mixture.
- Put saran wrap right on the surface of the lemon curd to prevent a skin from forming.
Smooth lemon curd on top of the pavlova. Top with fresh berries. In my case, I used blueberries.